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Friday, March 27, 2015

Crock Pot Chicken & Dumpling Soup

This is a definite crowd pleaser. Super easy to put together, you can even make this into a freezer bag meal that you thaw out the day before you cook it. I love using the crock pot when it's too hot to be in the kitchen. It's been in the high 80's here, and just last night cooking pancakes for dinner I was sweating bullets. This was a total fuss free meal and it's so delicious, give it a try when you're in need of some hearty comfort food!

Crock Pot Chicken & Dumpling Soup

serves 5

2 boneless skinless Chicken Breasts (about 10 ounces)

1 can condensed healthy request or low sodium Cream of Chicken Soup

1 can condensed Cream of Potato Soup

1 cup chopped Celery, fresh or frozen

1 cup chopped Carrots, fresh or frozen

1 cup chopped White or Yellow Onion

1 cup frozen peas

2 cups Water

2 tsp Unsalted Butter

2 tsp chopped Basil or Parsley (fresh or dried, I use those frozen cubes)

1 bay leaf

salt and pepper to taste

1 cup Bisquick Mix

1/3 cup milk

dash of Old Bay seasoning

In your crock pot you can give it a spritz with cooking spray or use a crock pot liner. Place all the vegetables, top with the chicken breasts, one bay leaf, pepper to taste, a teaspoon of butter on each breast, then cover with both cans of soup and the two cups of water. Cook on low for 8-10 hours, or on high for 4-6 hours. An hour before serving you will shred the chicken, remove the bay leaf, and add the dumplings. I was able to make 10 dumplings. Mix the Bisquick, milk, and Old Bay and stir to combine. Drop by the tablespoon into your crock pot and push the dumplings into the liquid. Cover and continue to cook on high for 45-60 minutes. I like to season my own individual bowl with salt and pepper, this helps to reduce the overall sodium in the recipe and I always feel like you taste the salt better when it's added last, thus using less.